Carrot Cake Cookies - Rachael Ray Recipe

Name: Carrot Cake Cookies - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, at room temperature (8oz); 1 cup brown sugar; 2 large eggs; ½ teaspoon pure vanilla extract; ½ teaspoon baking soda; 1 ½ cups flour; 2 cups coarsely shredded carrots; 2 cups fruit and nut granola cereal; 1 cup corn flakes; 2 tablespoons granulated sugar

Servings: persons

1 cup unsalted butter, at room temperature (8oz)
1 cup brown sugar
2 large eggs
½ teaspoon pure vanilla extract
½ teaspoon baking soda
1 ½ cups flour
2 cups coarsely shredded carrots
2 cups fruit and nut granola cereal
1 cup corn flakes
2 tablespoons granulated sugar

1
Position 2 racks in the upper and lower thirds of the oven and preheat to 375.
2
Line 2 cookie sheets with parchment paper.
3
Using an electric mixer, beat the butter and brown sugar until creamy, about 3 minutes.
4
Mix in the eggs, vanilla and baking soda on medium speed until fluffy, scraping down the bowl as necessary.
5
Mix in the flour on low speed.
6
Stir in the carrots, granola and corn flakes.
7
Drop heaping tablespoons of dough about 2-inches apart on the prepared cookie sheets.
8
Sprinkle with the granulated sugar and bake until golden, 15-20 minutes.
9
Transfer to a rack to cool.

983

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted butter, at room temperature (8oz), 1 cup brown sugar, 2 large eggs, ½ teaspoon pure vanilla extract, and more.

Yes, Carrot Cake Cookies - Rachael Ray falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cookies - Rachael Ray

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